Craving for rib eye silverside. Trying to create a colourful meal that is nutrition as well. I found out that I have leftover dijon mustard. Don’t want to waste it so I use up all. Then my cherries tomatoes and eggplant are not looking fresh, so I throw them in as I don’t like wasting food.
My sister brought me some marsala mints spice, wanted to taste what it tastes like. So, I added it in. I enjoyed this delicious, comfort, colourful, sweet-fruity, and with a distinct tang as well. Let’s cook!!!!
6 rib eyes silverside (medium size and health smart)
2 Tbs Dijon mustard
2 Tbs Worcester sauce
4 Tbs black currant jam
4 Tbs boiling water
3 bunches asparagus, washed
250 g cherries tomatoes
1 medium eggplant, cut into bite size
3 medium carrots, cut lengthwise
enough water to boil
2 Tbs marsala mints spice
2 Tbs paprika
Salt and pepper
To make marinade, combine all ingredients in a bowl except the blackcurrant jam. Add rib eyes and toss to coat. Cover and refrigerate for 1 hours to marinate.
Preheat oven 200 degrees C. In the meantime, bring rib eyes to room temperature. Then put eggplants in a plastic bag, add marsala mint, paprika, oil, pepper and salt; toss to coat well. Then transfer to a lined baking tray and bake for 20 – 25 minutes.
Bring water in sauce pan to boil with a pinch of salt. Then add carrots; boil for 5 minutes then add in asparagus continue until vegetables are soft and tender about 7-10 minutes. Drain and set aside to keep warm; cover with foil.
Brush the blackcurrant jam on rib eyes then roasts about 7 -10 minutes on one side. Reduce temperature to 180 degrees and turn over the other side and brush some more jam, continued roasting a further 10 -15 minutes or to your liking. For medium-rare temperatures about 180 degrees C. Set aside to rest 5 minutes; keep warm the rib eyes. Transfer rib eyes and vegetables to a platter and serve with red wine.
Note: My fillet is medium to well done. Cook it extra 5 mins for cook through; well done add extra 2 to 5 mins. If meat feel springy a bit that’s med rare, springy firm cook through, and blacker colour well done and a bit hard when feeling it. Oven temperature may vary. You might need more or less time or reduce temperature to suit your meat cook to your liking.
One thought on “Black currant rib eye cherries eggplant roast serves with boil vegetables”
I love this
This recipe sounds amazing! The combination of rib eye, black currant jam, and marsala mint spice seems very unique and delicious. It’s great to see that you’re being resourceful by using up leftover ingredients and minimizing food waste. I’m curious, have you tried any other flavor combinations with rib eye before?
Comments are closed.